I took a friend that has never been there and all I could think of was, she was in for a treat. At least, that was what I had hoped as she is a foodie like myself. I asked her if she would bestow the honor of ordering the food unto my care; she promptly said "yes". Though she was not a fan of Steak Tartare, she agreed to try it. She ended up loving it. The 1/2 dozen Oysters in mignonette ice was really to die for. They were fresh and almost ice cold with a bit of vinegar flavor and sipping the juice as you gulped the fresh oyster was such an incredible treat! The Octopus was delicious as well and I was happy that she too liked octopus since most of my friends will only eat it when it is deep fried.

Always have to order the Salt & Charcoal Potato with homemade sour cream and black vinegar served with a dropper so you could monitor your own briquette. Then came the Corn with housemade ranch fritos. Everyone is guaranteed to fall in love with this dish. (Tom?) Then came the Egg Yolk Gnocchi. Gnocchi with an egg yolk inside so when you bite into the whole gnocchi in your mouth, the yolk promptly explodes and like my friend Jody once said: " I wanted to cry."

Believe it or not, we did not finish everything even if they came in small plates. We had to leave room for dessert. I had to order my favorite dessert; the Apple, Caramel, Shortbread, burnt wood semifreddo and since my guest likes chocolate, we decided to try the Chocolate, with raw milk, hibiscus and wild rice meringue. The white meringue was the center of the apple dessert. You had to crack it with the back of your spoon and all hell broke loose; as if you would want to say: "Let's party." What a wonderful combination! The chocolate was very good and interesting. It had a bit of a tartness inside the big swirl of chewy chocolate; different textures and flavors.

My friend was impressed with the food. Like she said: "It was all delicious from beginning to the end." Unlike most restaurants, they would have just 1 or 2 perhaps 3 things that are good but dessert stinks or vice versa. Michael Voltaggio still has it and I was happy to see the menu mostly unchanged; because why change something if it works well...... at Ink, it is hard to improve on perfection.